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Beets pasta is a vibrant and earthy dish that combines the sweetness of beets with the tanginess of feta cheese and the nuttiness of walnuts. The purée creates a silky sauce that clings to the spaghetti, while garlic and thyme add depth and aroma. This recipe is simple yet packed with flavor, perfect for anyone looking to try something unique and colorful.
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Cook pasta in salted boiling water until al dente.
Cook beets in boiling water until soft, about 1 hour.
Blend together feta cheese, cooked beets, salt, pepper, and some water until smooth.
Cook garlic and thyme in olive oil for a few minutes until fragrant. Remove from heat.
Add cooked pasta to the same pot with garlic and thyme.
Add beet purée to the pot and cook for a few more minutes until heated through and well combined.
Top the pasta with feta cheese, thyme, and walnuts. Serve immediately.
You can roast the beets instead of boiling them for a deeper flavor.
Adjust the amount of water in the purée to achieve your desired consistency.
Toast the walnuts for extra crunch and flavor.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne or fettuccine.
How do I know when the beets are cooked?
The beets are done when you can easily pierce them with a fork or knife.
Can I substitute feta cheese?
Yes, you can use goat cheese or ricotta as a substitute for feta cheese.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish vegan?
Yes, you can use a vegan cheese alternative and skip the feta cheese.
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